Celebrating Irish Heritage Month!

Tuesday, March 10

Dublin Coddle is an 18th century, working-class Irish "leftover" dish originating from Dublin, Ireland, designed to use up sausage and bacon (rashers) before Friday meat-fasting.

Dublin Coddle 
Made with sweet cream butter, chopped yellow onions, minced garlic, uncured low-sodium bacon, Yukon gold potatoes, bias-cut pork sausage, Guinness stout, organic low-sodium chicken broth, fresh thyme and parsley, cayenne pepper, sea salt and cracked black pepper

$22.00 32oz / $11.00 16oz


Carrot-Ginger Soup
Vegetarian, Gluten-Free, Low-Fat, Low-Sodium, Pureed
Made with sweet cream butter, organic carrots, yellow onions, fresh ginger, crystalized ginger, organic Bolthouse Farms carrot juice, fresh thyme, a splash of organic apple cider vinegar, sea salt and cracked black pepper 

$18.00 32oz / $9.00 16oz



Thursday, March 12

Irish Beef & Barley Stew
Dairy-Free, Low-Fat
Made with extra virgin olive oil, hand-trimmed stew beef, sliced fresh leeks, chopped organic carrots and celery, diced red onions, minced garlic, low-sodium beef broth, pearled barley, tomato paste, Worcestershire sauce, fresh thyme, bay leaves, sea salt and cracked black pepper

$24.00 32oz / $12.00 16oz


Colcannon is a traditional Irish dish made with cabbage or kale and potatoes. The name comes from the Gaelic phrase “cal ceannan,” which means “white-headed cabbage”.

Colcannon Soup
Made with chopped yellow onions, minced fresh garlic, uncured low-sodium bacon, sliced organic leeks, green cabbage, baby kale, red bliss potatoes, dry white wine, organic low-sodium chicken broth, unbleached flour, sea salt, cracked black pepper, finished with a bit of light cream and chopped fresh chives

$20.00 32oz / $10.00 16oz

COOKING CLASSES

Enjoy this opportunity to gather with friends and others with similar cooking interests to learn hands-on how to make soups, stews and chilis in a home-setting.  

Classes will be customized and geared towards creating unique, healthy and seasonal offerings. Class sizes are limited to 6 participants and will include instruction and demonstration of basic culinary practices, including cooking terms and knife skills, and how to prepare soups, stews or chilis.

Classes will also include a wine or beer pairing. Students will gain a general understanding of how Sweet Magnolia Soups creates its offerings, and will leave with a portion of their prepared soup to enjoy at home.  

Sign-up here to be notified when our cooking class registration opens.